OUR STORY

How we started

 

 

It all started after some friends asked us to look after their pigs whilst they were on holiday. Not long after that holiday they decided that pigs weren't for them, so asked if we would we like to take over. That was it we got the bug. We started with only two sows and Half a dozen piglets. Since then we have have grown and currently have five sows which produce up to hundred piglets a year. With that many pigs we needed to think of a way to carry on our new found love for the muddy little fellers.

 

My family were butchers themselves.They owned Brooks Butchers in the middle of Steyning high street for many years, until my father passed away. When we took over the pigs I saw a opportunity to take a leaf out of my dad's book, and try my hand at butchery. We also revived an old family sausage recipe, which we believe to be over 75 years old!

 

This has enabled me to combine both my love of farming and my family's butchery back ground together. We are able to breed, rear, prepare and sell all our own produce. Including all joints, three different types of sausage and burgers. We now sell all of our free range produce to many people in and around Steyning. We also attend markets in our local area.